Wednesday, August 16, 2017

Publishers Lunch


Today's Meal


Vice president and publisher of WaterBrook and Multnomah Alex Field is leaving the company in September to start an author-consulting business. Crown has begun searching for his successor. Publisher for Christian Publishing Tina Constable writes, "He has been a true partner in helping me position WaterBrook and Multnomah for the future.... Alex is a man of deep faith, and his in-depth knowledge of the Christian landscape combined with his joyful spirit and exuberant smile will be missed by all."

Poet Dionne Brand has been named to the newly-created position of poetry editor at McClelland & Stewart.

If you haven't read it yet, NY Magazine has a
detailed Kremlinology on Michiko Kakutani's departure from the NYT, concluding "If Kakutani jumped, there was a wind at her back."

They report: "According to two sources, Kakutani asked if she could write a political column for the Times. Because of the solid wall between news and opinion at the paper, that would have meant leaving her job. Others speculate it could have been some kind of plum writer-at-large job, including a Times magazine contract. The confidant says that writing outside the book section was 'something she wanted to do more of — just anything you can think of, except food.'.... Whatever it was she was looking for at the Times, it wasn't available. Under all these circumstances — a new boss demanding uncomfortable levels of team spirit, a lateral promotion denied — the buyout is perceived by some Times staff members as something short of completely voluntary."

Corporate
Publisher All Due Respect has become part of Tampa-based Down & Out Books. Publisher and executive editor Chris Rhatigan will continue to oversee the line, while partner Mike Monson "is stepping away" from the business.

OverDrive announced it has been certified as a B Corporation, which "acknowledges the company's commitment to creating exceptional positive social and environmental impact."

Initiatives
Barnes & Noble has launched the
B&N Podcast, featuring conversations with top authors six to eight times a month.

Harper Christian has paired with self-publishing service providers Accurance and Fast Pencil to create a self-publishing "imprint," Elm Hill. Director of publishing services for HarperChristian Pete Nikolai is also publisher of Elm Hill. The site claims to offer a "never-been-done-before experience," in part by "leveraging HarperCollins Christian Publishing's outstanding sales and distribution." Packages
range from $1,399 to $8,999; the distribution option is available to those paying $6,799 or more, but the "notable channels" they work with are primarily online stores and wholesalers. For $3,500, you can take online courses in book marketing to become what they call a Professional Certified Author (which, in the old days, is what we called a writer who got paid by someone to license and publish their work).

Latest from The Bookseller


Quarto has terminated discussions with a potential bidder to acquire the company. 
Lion Hudson
Oxford-based Christian publisher Lion Hudson has been sold to a new division of the AFD Group saving the jobs of the 15 remaining staff.
Colin Hughes
Colin Hughes, chair of the Publishers Association's Education Publishers Council, has called into question the Department for Education's (DfE) method of evaluating textbooks for its South Asian maths teaching programme, after just one textbook was approved for the scheme.
Write | Now
Penguin Random House has selected 150 budding authors for its WriteNow 2017 scheme as the publisher aims to “bring new perspectives to bookshelves across the UK”.
Cartes Postales
Victoria Hislop has posted her 14th number one, with Cartes Postales from Greece (Headline) selling 22,798 copies for £94,497.
Mariam Khan
Picador has pre-empted a collection of essays about the Muslim female experience, edited by social media activist Mariam Khan.
  

Carlton
Turnover at Jonathan Goodman Publishing, parent company of Carlton Books and Andre Deutsch, soared last year according to accounts filed on Companies House.
Diane Pearson
Diane Pearson, who worked at Transworld for almost 40 years, has died, aged 85.

Arts Journal - Words

The True Crime Genre Has Gone Upscale And Literary. Is It An Improvement?

“Not for them the tabloid gusto of the genre’s doyenne, Ann Rule (“The stalking, predatory animal cuts the weakest from the pack, and then kills at his leisure,” The Stranger Beside Me).They’re more likely to follow the lead of one of the first post-Serial memoirists to wrap a crime story in her own enveloping subjectivity, Amy Butcher, author of 2015’s Visiting Hours: A Memoir of Friendship and Murder.”

 

How Brick And Mortar Bookstores Are Competing With Online

“In reality, a bookstore is a really unique kind of space where people from different walks of life can cross paths. I mean, it’s a very sort of democratic kind of product, and it’s kind of a space where people can come in and start to have conversations. And that’s the kind of space we want to be.”

August event at Takapuna Library


Poetry Day Prelude: Stephanie Johnson, Jack Ross and Stu Bagby 

When: Wednesday 23 August, 6pm-7.30pm
Where:
Takapuna Library
Cost: gold coin donation

Celebrated novelist Stephanie Johnson will speak about and read from her soon to be completed non-fiction book, West Island. It is about New Zealanders who are almost forgotten, but were once household names in Australia. These include Dulcie Deamer, poet and novelist and crowned Queen of Bohemia in the 1920s. Following Stephanie, Dr Jack Ross, Massey University Editor of poetry will launch Stu Bagby's latest book of poetry, Pockets of Warmth.

Stu is a respected local poet who has also edited several successful anthologies. Past winner of the NZ Poetry Society's International Competition, his work has appeared in many literary magazines and collections. He has been an invited reader at both Going West and the Auckland Writers Festival. Copies of Stu's book will be available for purchase.

Tuesday, August 15, 2017

Yes, there's magnificent lamb this week, but there's also the best pick-me-up for those times when you hit the mid afternoon slump. Happens to us all!


   
 
Pasture to plate This week I’m sharing some delicious lamb recipes and featuring a story about the couple that farmed the sheep on their Southland property down near Invercargill. They produce export quality lamb but luckily for those of us living in New Zealand, it’s all sold here.
Bill French started life as a traditional sheep farmer but he’s taken big strides since then. His brand,
Leelands, named after his first farm which lay in the lee of the Takitimu Mountains, is based solidly on a trio of principles: sustainable farming practices (only natural rock fertilisers are used), animal welfare, and traceability – you can trace your dinner all the way from the French’s lush Southland pastures to your plate. There’s a bit of the number 8 wire mentality (that’s Kiwi ingenuity folks!), as Bill and wife Sue also do their own marketing, and travel the country selling direct to chefs and retail outlets. A farmer’s handshake has never meant so much.
 What makes Leelands lamb taste so special? It’s not just the care taken all along the way, but the carcasses don’t undergo accelerated aging (common practice) and are aged naturally for 5 days. That produces tender, succulent meat with great flavour.
Look at the photo.
But there’s more to it than that. Have you ever wondered why you sometimes get stinky lamb? Read the story.
You’ll pay for quality lamb though. Don’t for a moment kid yourself that all that cheap Aussie lamb in supermarket chillers has been farmed with this passion, nor had this care lavished on it. But maybe it is time to consider eating less meat, and of a higher quality. The lamb leg recipe featured here is a great example of how to do that. Butterflied Leg of Lamb with Caper Salsa. If it is wintery down your way, opt for a Butterflied Shoulder of Lamb with Preserved Lemon Pickle. Both of these cuts are boneless. The leg is quickly browned then cooked for 12 minutes. Fast and fabulous. The shoulder is slow-cooked, producing meat that can be pulled apart with a fork and spoon.

Bill and Sue will be in Farro Fresh, Grey Lynn, Auckland, this Saturday if you would like to have a taste.
https://www.farrofresh.co.nz
Or you can order direct from Leelands – they are running a special for Shared Kitchen followers. Leelands  http://www.leelands.co.nz

And, hey, if you've got an honest food story you would like to share with us, contact us here
julie@sharedkitchen.co.nz
We like innovative producers that are mindful of the footprint they leave, organic producers following sustainable practices. If you are proud of your product, there's a good chance we will be, too.

And, in case you ever suffer from a mid-afternoon slump (who doesn’t!), I’m featuring
l’affogato. It’s more than coffee. It’s more than ice cream. It’s coffee and ice cream in a cup. Yep, you pour piping hot espresso coffee over ice cream and watch it turn into a thick creamy dish of happiness. Spoonful by spoonful you will feel yourself revived, and be unable to stop a great big grin of delight spread across your face. Just like the cat that got the cream, you’ll purr your way through the afternoon.
Cheers
Julie

Tuesday, August 8, 2017

Seriously good mac ' n cheese



                                             
It's hard to resist bubbling cheese 
Macaroni cheese was something I couldn’t face growing up as it was so often presented as a slop with a flavourless pasty sauce. But then I went to Italy and learnt how to cook pasta, and learnt a thing or two about sauces at  Le Cordon Bleu School in London … finally, I was brave enough to make my own version of the family favourite Macaroni Cheese. Yep, I have tinkered with it and taken flavours to the max starting the sauce with a softened onion cooked to golden, and added mustard and vintage cheddar, then I’ve layered it with crispy bacon bits and chopped tomatoes and smothered the lot with cheese and crumbs to form a golden crusty blanket. Oh-err! It’s the best I’ve every eaten. And, if you can’t give yourself a pat on the back from time to time … well!
There are lots of tricks though, like you always need more sauce than you think, and it needs to be thinner than you think. So read about it here and get cooking it tonight.
http://sharedkitchen.co.nz/recipe/mac-n-cheese/

 Another great weeknight dish, or Saturday casual dinner to feed a crowd, is Chili con Carne. I throw in a handful of soft chorizo sausages to add bulk. The result is warming, spicy and filling. Finish it off in the classic way with sour cream, or see my novel way with avocado. http://sharedkitchen.co.nz/recipe/chili-con-carne-with-extras/
For something different, a rich creamy artichoke sauce on pasta – using bottled artichokes. It’s easy to do, but like all creamy pasta sauces, it needs to be served piping hot.http://sharedkitchen.co.nz/recipe/pappardelle-artichokes-sage-cream/

 Lots more to talk about this week … have you ever put pen to paper and scribbled down a thought or two and wondered if what you have written is worth anything? Have you created poetry? Most likely you have. Phantom Billstickers National Poetry Day 2017 is on 25 August with over 100 events taking place around New Zealand.
Join in a poetry slam. Enter a poetry competition. Read poems to your kids. Get bold and share your written words with family and friends. Unleash the power of words!!!!
And check out Waiheke's Poetry Love Jam.
http://sharedkitchen.co.nz/2017/08/are-you-a-poet-in-the-making/

 Finally, I want to talk about DISH magazine. I’ve been writing a column for DISH for nearly 2 years now, featuring seasonal ingredients, and I now write an additional 2-pager on a ‘How-to’ theme. In the current issue, featuring a gorgeous roast pork belly and all the trimmings on the cover, I delve into the tips and tricks of making sauces, how to make a pan jus, and how to make delicious gravy. Online you’ll find my seasonal column on cavolo nero. Check it out herehttp://www.dish.co.nz/cooking-with/article/2017/7/season-cavolo-nero

Gotta go, gotta write, gotta cook, and gotta eat my mac ‘n cheese leftovers! See ya!
Julie

Thursday, August 3, 2017

Bachir Ice Cream


DavidLebovitz

Bachir Ice Cream
David, 03 Aug

Two things have surprised me recently*. One is the sudden surge of small-scale ice cream shops that have opened in Paris. Which means my ship has definitely passed on opening my own place as others got to it first. Shops like Senoble, Glaces Glazed, Une Glace à Paris, Sucre Glace, and La Paleteria are churning out ice cream across Paris, some even staying open in the evening which is great, because I like to stroll around with a cone of ice cream on a summer night after dinner, but most places in town traditionally closed up at 8pm.
The second thing that surprised me was coming upon Bachir, a Lebanese ice cream shop in Paris, when I was in Les Halles a few days ago.
Continue Reading Bachir Ice Cream...
   
 
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